Name: Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 large white onion, chopped; ½ teaspoon sea salt; 4 garlic cloves, chopped; 1 tablespoon white wine vinegar; 4 cups vegetable broth; 1½ pounds Yukon gold potatoes, about 5, chopped; 1½ cups cooked white beans, drained and rinsed; ½ teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; ¼ teaspoon smoked paprika; Freshly ground black pepper, to taste; Scallions or chives; Coconut bacon; Greek yogurt; Cheddar cheese

Jump to Recipe· 4.6 from 8 reviews

If you’re craving a bowl of comfort that’s both hearty and bright, this Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe is absolutely where you want to be. It’s one of those soups that feels like a warm hug on a chilly day, but also wakes up your taste buds with just the right pop of lemon and that smoky undertone from paprika. What I love most is how it’s creamy and filling without being heavy, thanks to the white beans and Yukon gold potatoes doing double duty on texture and nutrition.

Whether you’re making it for a cozy weeknight dinner or prepping something impressive for friends, this Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe always hits the spot. It’s simple enough to whip up on busy evenings, but special enough to make you feel like you’re treating yourself. Plus, it’s a versatile soup that plays well with garnishes and sides, making it a recipe worth adding to your regular rotation.

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Why This Recipe Works

Balanced Flavors: The bright lemon juice cuts through the richness of the beans and potatoes, creating a soup that’s fresh and comforting.
Creamy Texture Without Cream: Using cooked white beans and Yukon gold potatoes gives you luscious creaminess without dairy, perfect for a lighter twist.
Smoky Depth: A pinch of smoked paprika adds unexpected warmth and complexity without overpowering the other flavors.
Simple Ingredients, Big Impact: This recipe uses everyday pantry staples, making it easy and accessible for pretty much any home cook.

A close-up view of a white pot filled with thick, creamy beige soup that has small white beans visible throughout. The soup is lightly garnished with small, bright green chopped herbs scattered on top. A shiny silver ladle with a white handle is dipped into the soup, lifting a portion that shows the smooth texture of the soup with beans and herbs sitting on the surface. The pot is placed on a white marbled surface, and a blue and white striped cloth is partially visible beside the pot. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe plays a crucial role in building layers of flavor and texture. When shopping, look for fresh, quality basics like Yukon gold potatoes for creaminess and good olive oil for that silky finish.

Extra-virgin olive oil: Adds rich smoothness and helps sauté aromatics gently for depth.
White onion: Provides sweetness and a savory base that softens beautifully when cooked.
Sea salt: Enhances all the flavors naturally without overwhelming.
Garlic cloves: Deliver a warm, aromatic kick that complements the beans and potatoes.
White wine vinegar: A little acidity to brighten and balance the creamy soup.
Vegetable broth: Creates a flavorful liquid base without heaviness.
Yukon gold potatoes: Their buttery texture and ability to break down slightly help make the soup creamy.
Cooked white beans: Boost creaminess and protein while thickening the soup naturally.
Dijon mustard: Adds a subtle tang and complexity that lifts the soup’s flavor profile.
Fresh lemon juice: Provides bright, fresh acidity that cuts through the creaminess.
Smoked paprika: Infuses a smoky warmth that’s subtle but memorable.
Freshly ground black pepper: Adds a little heat and sharpness to round out the taste.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe is a fantastic canvas for personalization. Over time, I’ve found little twists that make it even better depending on my mood or what’s in my fridge, so don’t hesitate to make it your own!

Variation: I sometimes swap smoked paprika for a pinch of cayenne if I’m craving more heat; it adds a lively kick that plays nicely with the lemon.
Dairy-Free Version: Skip any optional cheese or yogurt toppings and add a splash of coconut milk if you want extra creaminess without dairy.
Seasonal Boost: Adding chopped kale or spinach in the last 10 minutes of cooking gives a fresh, green lift and extra nutrients.
Hearty Upgrade: Stir in cooked sausage or crispy bacon for a meaty addition when you want something more substantial.

Step-by-Step: How I Make Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe

Step 1: Sauté the Aromatics to Build Flavor

Heat 2 tablespoons of extra-virgin olive oil over medium in a large pot or Dutch oven. Toss in the chopped white onion with a pinch of sea salt and freshly ground pepper. This helps draw out the onion’s sweetness. Let it cook for 6 to 8 minutes until the onion is soft and translucent—this step is crucial because these softened onions form the comforting base you’ll taste throughout the soup.

Step 2: Add Garlic and Vinegar for Aromatic Brightness

Stir in the chopped garlic and cook for about 2 more minutes until fragrant, taking care not to burn it. Now pour in a tablespoon of white wine vinegar, and stir for 30 seconds. This quick splash wakes up the flavors and adds a subtle tang that contrasts wonderfully with the creaminess to come.

Step 3: Boil and Simmer Your Base

Add 4 cups of vegetable broth, the chopped Yukon gold potatoes, and cooked white beans. Bring everything to a boil, then reduce the heat and let it simmer gently for 30 minutes. You’ll want the potatoes tender but not falling apart entirely at this point, so keep an eye on the texture to achieve that perfect balance.

Step 4: Blend and Season for Creamy Perfection

Once it’s cooled slightly, transfer half of the soup to a blender along with the remaining tablespoon of olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until smooth and then pour it back into the pot with the remaining chunky soup. Use a potato masher to gently crush some of the bigger potato and bean pieces for a beautiful, inviting texture. Finish by tasting and adjusting salt and pepper to your liking.

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Pro Tips for Making Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe

Use Yukon Gold Potatoes: Their waxy texture holds up well during simmering but still break down enough to thicken the soup naturally.
Don’t Skip the Vinegar: That splash of white wine vinegar brightens the whole dish more than you’d expect—it balances the heaviness beautifully.
Blend Half for Texture: Combining blended and chunky soup creates the perfect creaminess with just enough bite, so the soup feels satisfying but not pureed soup cafe style.
Add Lemon Last: Adding lemon juice at the end preserves its fresh zing; adding it too early cooks out the brightness.

How to Serve Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe

The image shows a large white pot filled with creamy light yellow soup with small green herb pieces sprinkled on top. Inside the pot is a white ladle scooping the soup. Below the pot, there are two white bowls filled with the same soup, each topped with a dollop of white sour cream, shredded yellow cheese, small red-brown bits, and green herbs. A spoon rests inside each bowl. On the white marbled surface next to the bowls, there is a small white plate with blue dots filled with red-brown crispy pieces and a small wooden bowl with chopped green herbs. Two silver spoons also lie on the surface nearby. A blue and white striped cloth is partly underneath the pot. The photo was taken with an iphone --ar 4:5 --v 7

Garnishes

I’m partial to topping this soup with fresh scallions or chives—they add that subtle oniony crunch that lifts every spoonful. If you want to get fancy, coconut bacon is a game-changer for a smoky, crispy texture without meat. And on occasions when I want it extra indulgent, a dollop of Greek yogurt or a sprinkle of sharp cheddar cheese melts in beautifully.

Side Dishes

This soup pairs wonderfully with crusty bread—my go-to is a warm baguette for dipping right into the creamy goodness. A simple mixed green salad with a tangy vinaigrette is also a great fresh counterpoint. When I want to make it a meal, I sometimes serve it alongside roasted vegetables or a light grain salad for texture variety.

Creative Ways to Present

For special dinners, I love serving this Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe in individual mini cauldrons or rustic mugs for an inviting vibe. A drizzle of olive oil and a sprinkle of smoked paprika right before serving makes it look restaurant-worthy. You can also add a few whole cooked beans or a sprig of fresh herbs on top to make it extra special.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the soup cool completely and store it in an airtight container in the fridge. It keeps really well for up to 4 days—perfect for quick lunches or warming up on a busy night. The flavors deepen over time, which I always enjoy.

Freezing

Freezing this soup works great and it’s super convenient. I portion it into freezer-safe containers or bags, leaving some space for expansion. When I thaw and reheat, the texture sometimes thickens a little, so I stir in a splash of broth or water to loosen it up, and it tastes almost as fresh as day one.

Reheating

I reheat the soup gently over medium-low heat on the stove, stirring occasionally. If it feels too thick, a little vegetable broth or water helps smooth it out without losing that creamy feel. Avoid high heat which can make the soup stick or scorch at the bottom.

FAQs

Can I use canned white beans instead of cooked dry beans?

Yes! Using canned white beans is totally fine – just be sure to rinse and drain them well to remove excess salt and packing liquid before adding to the soup.
Is this soup suitable for vegans?

Absolutely. The base recipe is vegan-friendly, especially if you skip optional toppings like Greek yogurt or cheddar cheese and double-check your broth is vegan.
Can I make this soup in a slow cooker?

You can! Sauté your onions and garlic separately first, then add everything to the slow cooker and cook on low for 6-8 hours, blending halfway through as directed.
What’s the best alternative if I don’t have smoked paprika?

If you don’t have smoked paprika, a regular paprika with a small pinch of cumin or chili powder can replicate the warm, slightly smoky flavor.

Final Thoughts

This Creamy White Bean and Potato Soup with Lemon and Smoked Paprika Recipe holds a special place in my kitchen because it’s so achievable and rewarding. From the moment it simmers gently on the stove to the first bright spoonful, it feels like nourishment for the soul. I truly think you’ll love how simple ingredients combine into something that tastes both elegant and familiar. Give it a try—you’ll soon find it’s a go-to comfort soup that feels just right, no matter the season.